Smothered shrimp and grits is a warm dish that’s sure to make your taste buds dance. Juicy shrimp are cooked in a tasty sauce and served over creamy, buttery grits!
I love how comforting this dish is—perfect for any day when you need a little pick-me-up. It’s a guaranteed way to bring smiles to the dinner table! 😄
Key Ingredients & Substitutions
Stone-ground Grits: These give the dish a hearty texture. If you can’t find them, quick-cooking grits can work in a pinch, but the texture won’t be the same. I prefer stone-ground for that classic taste!
Shrimp: Fresh shrimp is best for flavor, but frozen shrimp will also work. Just thaw them properly before cooking. You could also substitute shrimp with cooked chicken for a different twist.
Bacon: This adds a savory note to the dish. If you want a healthier option, turkey bacon or even smoked sausage can be great substitutes. It gives a little different flavor, but still delicious!
Heavy Cream: This makes the sauce rich and creamy. You can use half-and-half or even coconut milk if you’re looking for a lighter version or dairy-free option.
Cayenne Pepper: Adjust this to your spice preference! If you prefer milder flavors, skip it or use a pinch of paprika instead.
How Do I Make Creamy Grits Without Lumps?
Getting smooth, lump-free grits is key for this dish! Here are some steps to help you succeed:
- Start with cold water before adding grits; this helps them cook evenly.
- Use a whisk when you first add the grits to break up clumps.
- Stir often while they cook to keep them smooth. It’s ok to use a wooden spoon if that’s easier!
- If you do get lumps, a quick whisk while cooking can help break them apart.
By following these tips, you’ll have creamy grits every time—perfect for soaking up all that delicious shrimp and sauce! Enjoy your cooking!
Smothered Shrimp And Grits
Ingredients You’ll Need:
For the Grits:
- 1 cup stone-ground grits
- 4 cups water (or a mixture of water and milk for creamier texture)
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, shredded (optional)
- 1/2 cup heavy cream or milk (optional, for extra creaminess)
For the Smothered Shrimp:
- 1 lb raw shrimp, peeled and deveined
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or bacon drippings
- Fresh parsley or green onions, chopped (for garnish)
How Much Time Will You Need?
This delightful dish will take about 30 minutes to prepare. You’ll need around 15 minutes to make the grits and another 15 minutes for the shrimp and sauce. It’s a quick and satisfying meal perfect for any time of day!
Step-by-Step Instructions:
1. Prepare the Grits:
Start by boiling 4 cups of water (you can use a mix of water and milk for creamier grits). Add salt when it starts to boil. Gradually whisk in the stone-ground grits, making sure there are no lumps. Reduce the heat to low and let them simmer for about 20-25 minutes, stirring often until they are thick and tender. If you’re using cheese and cream, stir those in at the end and keep the grits warm.
2. Cook the Bacon:
In a large skillet, cook the chopped bacon over medium heat until it becomes crispy. Once done, use a slotted spoon to remove the bacon, leaving the fat in the pan. This will add great flavor to the vegetables and shrimp!
3. Sauté Vegetables:
In the same skillet with the bacon fat, add olive oil if needed, and toss in the chopped onion and green bell pepper. Sauté these for about 4-5 minutes until they are soft. Add minced garlic and cook for an additional 30 seconds until it’s nice and fragrant. Your kitchen should smell amazing right about now!
4. Cook the Shrimp:
Season your shrimp lightly with salt, pepper, smoked paprika, cayenne pepper, and thyme. Push the sautéed vegetables to one side and add the shrimp to the skillet. Cook them for about 2 minutes on each side until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside.
5. Make the Sauce:
Add diced tomatoes, chicken broth, and heavy cream to the skillet. Bring it to a gentle simmer while scraping up any tasty bits stuck to the bottom of the pan. Allow this mixture to thicken slightly for about 3-5 minutes.
6. Combine Everything:
Now, return the cooked shrimp and crispy bacon back to the skillet. Stir everything together until the shrimp and bacon are coated in the delicious sauce. Heat through for just a minute or two.
7. Serve:
Spoon the creamy grits into bowls or a serving dish. Generously top with the smothered shrimp and sauce. Finish by garnishing with fresh parsley or chopped green onions for a pop of color.
Enjoy your comforting, creamy, and flavorful Southern classic! This delicious meal is perfect for breakfast, brunch, or dinner!
Can I Use Instant Grits Instead of Stone-ground Grits?
Yes, you can use instant grits for a quicker cooking time. Just follow the package instructions, but be aware that the texture will be different. Instant grits tend to be creamier but less hearty than stone-ground.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The grits may thicken in the fridge, so when you reheat, stir in a little water or milk to bring them back to a creamy consistency.
Can I Make This Recipe Spicy?
Absolutely! You can increase the cayenne pepper for more heat or add diced jalapeños to the sautéed vegetables. Just be careful to adjust to your spice tolerance and taste!
Can I Use Frozen Shrimp?
Yes, frozen shrimp can be used! Just make sure to fully thaw them before cooking. You can thaw shrimp in the refrigerator overnight or quickly in a sealed bag placed in cold water for about 30 minutes.